Mohamed Shili Pioneer Woman Creamed Chipped Beef is made using unsalted butter, all-purpose flour, freshly minced garlic, fresh rosemary, shallots, heavy cream, fine sea salt, freshly ground black pepper, chipped beef, sourdough bread, fresh parsley, and paprika. This Creamed Chipped Beef recipe is a breakfast or brunch dish that takes about 40 minutes to prepare and can serve up to 8 people.
Pioneer Woman Creamed Chipped Beef Ingredients
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons minced garlic
- 1 tablespoon chopped fresh rosemary
- 3 shallots, minced
- 12 cups heavy cream
- 1 teaspoon salt
- 1 tablespoon black pepper
- Chipped beef, for serving
- Sourdough toast, for serving
- Chopped fresh parsley, for garnish
- Paprika, for garnish
How To Make Pioneer Woman Creamed Chipped Beef
- Prepare roux: In a small pan, melt two tablespoons of butter over medium heat. Add the flour and stir constantly for about four minutes, or until the mixture turns a golden brown. Remove from heat and set aside.
- Cook aromatics: In a large saucepan, melt the remaining two tablespoons of butter over medium heat. Add garlic, rosemary, and shallots, cooking until the shallots are translucent, about 3-4 minutes.
- Combine cream: Gradually pour the heavy cream into the saucepan with the aromatics, stirring continuously. Increase heat to bring the mixture to a boil.
- Thicken sauce: Reduce heat to low and whisk in the prepared roux. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper.
- Assemble beef dish: For each serving, heat one cup of the thickened cream sauce in a small skillet over low heat. Add two ounces of chipped beef and heat through until just simmering.
- Serve: Arrange two to three slices of toasted sourdough on a plate. Spoon the hot beef and sauce mixture over the toast. Garnish with chopped parsley and a sprinkle of paprika.
Recipe Tips
- Choose the right beef: Opt for high-quality, thinly sliced chipped beef to ensure a tender texture and richer flavor in your creamed dish.
- Toast perfection: Lightly butter your sourdough slices before toasting to add a subtle richness and prevent the bread from becoming soggy under the sauce.
- Fresh herbs matter: Use freshly chopped rosemary and parsley instead of dried ones to enhance the flavor profile and add a vibrant pop of color to your dish.
- Adjust thickness: If you prefer a thinner sauce, gradually add more cream while simmering. For a thicker consistency, allow the sauce to reduce longer before adding beef.
- Experiment with garlic: For a milder garlic flavor, roast the garlic cloves before mincing them, which will add a sweet and nutty taste to your creamed chipped beef.
What To Serve Creamed Chipped Beef
Serve your Creamed Chipped Beef with roasted Brussels sprouts with balsamic glaze, sweet potato mash with a hint of nutmeg, sautéed kale with pine nuts, caramelized onion polenta, and a crisp apple celery salad.
You can also pair it with spiced pear chutney, or sun-dried tomato couscous for a unique twist on traditional sides.
How To Store Leftovers Creamed Chipped Beef
Refrigerate: Place leftover Creamed Chipped Beef in an airtight container and store it in the refrigerator for up to 3 days. Ensure it cools to room temperature before sealing to maintain freshness.
Freeze: This dish does not freeze well due to the heavy cream base, which can separate and become grainy when thawed.
How To Reheat Leftovers Creamed Chipped Beef
In The Oven: Place the Creamed Chipped Beef in an oven-safe dish, cover it with aluminum foil, and reheat at 350°F for 20 minutes or until hot throughout. This method helps maintain the sauce’s creamy texture.
In The Microwave: Transfer the Creamed Chipped Beef to a microwave-safe dish, cover with a lid or vented plastic wrap, and heat on high for 2-3 minutes, stirring halfway through. This is quick but watch for splatters.
In The Air Fryer: Reheat Creamed Chipped Beef in the air fryer at 300°F for about 10 minutes. Use a heat-safe dish if possible, or wrap it in foil. This method adds a slight crispiness to the edges.
Pioneer Woman Creamed Chipped Beef Nutrition Facts
Amount Per Serving
- Calories 306
- Total Fat 13g
- Saturated Fat 8.1g
- Trans Fat 0.4g
- Cholesterol 104mg
- Sodium 2583mg
- Potassium 444mg
- Total Carbohydrate 14g
- Dietary Fiber 0.2g
- Sugars 2.4g
- Protein 33g
- Vitamin A 11%
- Vitamin C 2.4%
- Calcium 15%
- Iron 13%
Frequently Asked Questions
Can I Use Dried Herbs Instead of Fresh in Creamed Chipped Beef?
Yes, you can use dried herbs if fresh are not available. However, fresh herbs provide a brighter flavor. When substituting, use one-third the amount of dried herbs as you would fresh, since dried herbs are more concentrated in flavor.
Is It Possible to Make Creamed Chipped Beef Dairy-Free?
Yes, you can make this dish dairy-free by using plant-based alternatives. Substitute the heavy cream with full-fat coconut milk or any other plant-based cream suitable for cooking. Use a plant-based butter alternative for sautéing.
Can Creamed Chipped Beef Be Made Ahead of Time?
Yes, Creamed Chipped Beef can be made ahead of time. Prepare the dish as directed and store it in the refrigerator. Reheat it gently on the stove over low heat, adding a little cream if the sauce needs thinning. This can help save time and enhance the flavors.
Try More Pioneer Woman Recipes:
Pioneer Woman Creamed Chipped Beef
Description
Pioneer Woman Creamed Chipped Beef is made using unsalted butter, all-purpose flour, freshly minced garlic, fresh rosemary, shallots, heavy cream, fine sea salt, freshly ground black pepper, chipped beef, sourdough bread, fresh parsley, and paprika. This Creamed Chipped Beef recipe is a breakfast or brunch dish that takes about 40 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Prepare roux: In a small pan, melt two tablespoons of butter over medium heat. Add the flour and stir constantly for about four minutes, or until the mixture turns a golden brown. Remove from heat and set aside.
- Cook aromatics: In a large saucepan, melt the remaining two tablespoons of butter over medium heat. Add garlic, rosemary, and shallots, cooking until the shallots are translucent, about 3-4 minutes.
- Combine cream: Gradually pour the heavy cream into the saucepan with the aromatics, stirring continuously. Increase heat to bring the mixture to a boil.
- Thicken sauce: Reduce heat to low and whisk in the prepared roux. Simmer gently for 10-15 minutes, stirring occasionally, until the sauce thickens. Season with salt and black pepper.
- Assemble beef dish: For each serving, heat one cup of the thickened cream sauce in a small skillet over low heat. Add two ounces of chipped beef and heat through until just simmering.
- Serve: Arrange two to three slices of toasted sourdough on a plate. Spoon the hot beef and sauce mixture over the toast. Garnish with chopped parsley and a sprinkle of paprika.
